Potato & Fenugreek Curry (Aloo Methi)

Ingredients:
Potatoes - 2
Fenugreek leaves - 1 bunch( chopped)
Onion - 1 (chopped)
Green chillies - 4 ( slit vertically)
Tomato - 1 ( chopped)
Garlic - 4 cloves ( chopped)
Red chiili powder - 1/2 teaspoon
Coriander powder - 1/2 tea spoon
Turmeric powder - 1/4 powder
Cumin seeds - 1/4 teaspoon
Salt to taste
Oil

Method:
Peel the skin of potatoes and cut into cubes. Drop them in water.
Heat the oil in a kadai.
To the oil add cumin seeds.
Add onion, green chilli and fry till the onion becomes translucent.
Add the garlic pieces and fry .
Add the potato cubes and stir for 2 mts.
Add little water and cover.
After potatoes are boiled add salt, turmeric powder, red chilli powder, coriander powder and stir for 1 minute.
Add the chopped fenugreek leaves and stir for 3 to 6 minutes or till the leaves are cooked.
Add the tomato pieces and cook.
Remove from burner after 2 minutes.

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Veg Semiya Pulao

Ingredients:
Roasted semiya (Vermicelli) - 200 grams
Onion - 1/2 ( finely chopped)
Fresh Ginger - 1 inch long (grated)
Garlic - 2 cloves (grated)
Green chillies - 4 (vertically sliced)
Beans - 5 (cut into pieces)
Carrot -1 (cut into pieces
Peas - 1/4 cup
Cinnamom - 2
Cloves - 4
Cardamon -2
Bay leaves -2
Salt
Oil
Water for semiya - 3 cups

Method:

1. Boil the water by adding salt and little oil.
2. Immerse the semiya in water and let it cook. This will take 3 to 5 minutes.
3. Drain the water from semiya in a strainer. Place the strainer under running cold water. When all water drained out, keep it aside.
4. Heat the oil in a kadai.
5. To the oil add cinnamon, cardamom, cloves, onion and then fry.
6. Add the garlic and ginger and fry again.
7. Add the green chilli and fry.
8. Add the green beans, carrot, peas and stir for 2 to 4 minutes and add salt.
9. Pour little water and cook the vegetables.
10. When the vegetables are boiled add the semiya and stir gently.
11. While serving remove the bay leaves.

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Eraal vadai - Shrimp cutlets - எறால் வடை

Ingredients:
Small shrimp - 1/2 kilo
Onion - 3/4 finely chopped
Green chilies (small) - 8 chopped finely
Ginger - 2 cm length (grate them)
Curry leaves - 10 (chop finely)
Turmeric - 2 pinches
Pottu kadalai - 1/2 cup (Fried channa or chutney dal)
Sombu - 2 tea spoon
Salt
Oil for deep frying

Method:
Grind the shrimp coarsely. (Assuming you got the cleaned and de-veined shrimp)
Grind the pottu kadalai and sombu in dry grinder.
In a bowl, add minced shrimp, pottu kadalai, and sombu powder.
Add Onion, green chilies, ginger, curry leaves, salt and turmeric powder to the above mix.
After mixing them, it is ready for making vadai.
Take a small ball out of the mix and flatten it on a wax paper or on plantain leaf.
Keep the thickness low so that it will cook evenly inside.
Drop the vadai gently in the heating oil.
Run the flame in low heat. Even in medium heat vadai will get burnt on the outer edges. Do not drop lot of vadais in one batch. I know you are all smart. Still I would like to insist.
Remove from flame when golden brown.

more photos: http://www.flickr.com/photos/30685181@N04/3059572875/

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Peerkangai Thuvaiyal - Ridge gourd chutney - பீர்க்கங் காய் துவையல்

Ingredients:
Ridge gourd- 1 (medium)
Whole red chilli - 3
Mustard seeds - 1 tea spoon
Urad dal - 2 tea spoon (வெள்ளை உளுத்தம் பருப்பு)
Asafoetida - 2 pinch
Tamarind - 1 ball about the size of black berry (புளி - கொட்டை பாக்கு அளவு)
Salt to tase
Oil


Method:
Peel and discard the sharp edges of ridge gourd. Leave the green portion of the ridge gourd as it is. Keep peeling till it levels with the green surface.
Cut the ridge gourd into pieces. If the ridge gourd is not tender, remove the seeds.
Heat oil in a kadai.
Add mustard seeds, urad dal, asafoetida, whole red chillies and fry for 2 minutes. (or till the urad dal starts to change color). Remove from heat and transfer to another container. Otherwise the dal and chillies will get burnt and blackened.
Soak tamarind in a separate bowl with very little water. This is for easier grinding later.
Heat another few spoons of oil in the kadai and add the ridge gourd pieces.
Add salt.
Saute till the ridge gourd is processed.
Throw all the items in the mixie/grinder (including the tamarind). Grind. Add as per the thickness of the chutney you want.

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Pulicha Keerai Thokku - Gongura thokku - புளிச்ச கீரை தொக்கு

Ingredients:
Gongura leaves - 2 bunch(from)
Whole red chillies -4
Green chilli -2
Garlic - 4 cloves (crushed)
Fenugreek seeds - 1/2 tsp (வெந்தயம்)
Mustard seeds - 1/2 tsp (கடுகு)
Turmeric powder - 1/4 tsp
Salt to taste
Asafoetida - 1/4 tsp (பெருங்காயம்)
Oil (Idhayam oil or any other gingelly oil) (நல்லெண்ணெய்)


Method:
If the leaves are not already washed, wash them and dry them thoroughly in shade. Drying means leaves should not become like compost. It will take 2 hours to 4 hours depending on the weather conditions.
Heat oil in a big kadai.
After the oil is heated add fenugreek seeds and fry them.
Then add whole red chillies, green chillies and fry for few minutes.
Transfer the contents of kadai into another vessel.
Again add oil. This time for sauteing the leaves.
After the leaves are saute'd, leave it for few minutes to cool a little.
In a mixture-grinder, put the fenugreek+chillies mix, turmeric powder, salt and the leaves. Grind them coarsely.
Heat oil in a kadai, add mustard seeds, allow it to crackle, then add the garlic and fry till the garlic shows to light brown colour. Sprinkle asafoetida in the kadai. Transfer the grinder contents into the kadai. Fry for 2 minutes.

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Vedhaya keerai kootu (வெந்தய கீரை கூட்டு )

Ingredients:
Fenugreek leaves - 1 bunch (வெந்தய கீரை, मेथी)
Pasi paruppu (moong dal) - 1/2 cup (பயத்தம் பருப்பு)
Onion - 1/2( chopped)
Garlic - 1 clove ( crushed )
Tomato -1 (medium) chopped
Turmeric powder - 1/4 tea spoons
Green chilli - (slit vertical)
Salt
Oil
Mustard seeds-1/2tsp (கடுகு)
Cumin seeds-1/4tsp (சீரகம்)

Method:

Boil the moong dal.
Heat the oil in a kadai.
Add mustard seeds, cumin seeds in the hot oil.
When mustard seeds starts to crackle add the onion, garlic, green chilli and fry in medium flame till onion is fried.
Add the fenugreek leaves and saute it.
Affer 8 to 10 minutes add the chopped tomatoes and required salt and stir.
When the tomatoes becomes paste add the boiled dal.
Add turmeric powder and let it be for 3 minutes and remove.

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Kezhvaragu kali (கேழ்வரகு களி)

Ingredients:
Ragi flour - 1 cup (கேழ்வரகு)
Water - 2 cups
Salt


Method:
Mix 1 cup of ragi flour with 1 cup of water without any lumps. This is important.
In a thick nonstick saucepan boil another 1 cup of water with required salt.
When water starts to boil add the ragiflour.
Mix continuously with strong wooden spoon.
When the ragi gets closer to play-doh consistency (it should not be sticky), remove from burner.
Make bigger ball shapes from the cooked ragi while it is hot. Dip your hand in cold water and then make the ball.


There are variety of sides to go with kali. Dry fish kuzhambu, brinjal kuzhambu, drumstick leaves sambar, roasted brinjal.

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Paasi Payir Payasam (பாசி பருப்பு பாயாசம்) Sweet Lentils Dessert

Ingredients:
Paasi payir - 1cup (moong dal) (பாசி பருப்பு )
Jaggery - 1 1/2 cup (வெல்லம்)
Coconut milk - 1 cup
Ghee - 2 tsp
Cashew nut -10
Cardamom - 4 (crushed)
Coconut pieces -1 tsp(optional)

Method:
Boil the dal. Mash it lightly.
Roast the cashnewnut and coconut pieces separately in ghee.
Melt and filter the jaggery.
Mix melted jaggery and boiled dal in kadai and keep it in low flame.
Add coconut milk and bring to boil by mixing.
Add the cardamon, roasted cashewnuts and coconut pieces (optional)

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Chucumber

Ingredients:
Cucumber -1 ( cut into pieces)
Onion -1/4(chopped)
Tomato -1/2( chopped)
Unroasted peanuts -1 tbs( cut into pieces)
Red chilli -1 (chopped ) Optional
Green chilli -1( chopped) optional
Coriander leaves - 2tsp( chopped)
Chaat masala - 1/4 tsp
Lime juice -1/4 tsp
Crushed pepper -1/4 tsp
Salt



Method:
Mix onion, cucumber, tomato, red chilli(optional), green chilli(optional), salt, crushed pepper, coriander leaves and chaat masala.
While serving add the cut pieces of peanuts and lime juice.


P.S: To incease the taste fry the peanuts in oil by adding little salt. For mild taste don't add red chilli and green chilli.
Sent off to the 15-minute event.

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Fried Mackerel Curry வறுத்த மீன் கறி

Ingredients:
Spanish mackerel - 6 cut pieces
Onion - 1 (chopped)
Ginger garlic paste - 1tsp
Tamarind - lime size
Tomato -1 ( medium)
Green chilli - 2 ( sliced)
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp ( crushed )
Pepper corn- 1/4 tsp ( crushed )
Coconut milk - 1/2 cup
Oil
Salt

For fish marination:
Garlic -2 cloves grated
Red chilli powder -2 tsp
Corainder powder -1 tsp
Trumeric powder - 1/4 tsp
Lime juice -1tsp
Salt

Method for frying the fish:
Have the fish sliced into horizontal pieces.
Mix all the ingredients for marination except oil.
Cover and keep it aside for 30 minutes.
After marination, all the masala would have soaked in the fish. Deep fry the fish pieces in a medium flame.

Method for making the curry:
Soak the tamarind and take the extract.
Heat the oil in a kadai.Add chopped onion and green chilli and fry.
Add ginger, garlic paste .Add tomoto pieces and fry till it becomes paste.
Add crushed cumin, pepper, red chilli powder and fry.
Add the tamarind extract, salt and let it boil.
Deep fry the fish.Add the fried fish in the gravy.
After some time add coconut milk and let it cook for 5 minutes and remove.

P.S adjust the green chilli, pepper,red chilli accoridng to your taste.

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Vendhaya Keerai Chapathi

Ingredients:

Fenugreek leaves - from one bunch ( chopped)
Wheat flour - 2 cups
Gram flour - 1/2 cup ( besan)
Red chilli powder -1 tsp
Salt
Curd -2 tsp
Cumin powder - 1/2tsp
Ghee - 2tbs
Oil

Method:

Seive the wheat flour and gram flour.
Add salt , red chilly powder,cumin powder and yogurt to the flour.
Add the chopped fenugreek leaves and mix with the flour.
Add required water and knead into a dough.
Cover and keep aside for 30 minutes.
Divide them into equal sized key lime sized balls.
Roll out into desired thickness.
Heat the flat pan and lay the paratha and cook it in little oil (by sprinkling)
Remove and apply little ghee on the paratha and serve it with pickle or whatever you wish.

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Chettinad chicken curry

Ingredients:
Whole chicken - 1 (cut into pieces)
Red onion - 1 (chopped into small pieces)
Garlic - 4 cloves (Crushed into almost paste)
Ginger - 2 inch long (crushed like garlic)
Green Chillies - 2 (Slit vertically)
Tomatoes - 2 (medium sized, chopped into small pieces)
Coconut milk - 1/2 cup (take 1/2 coconut and grind it and extract the milk)
Salt - 1 tea spoon (as you wish)
Oil - 1 table spoon (if you need more taste and already working out a lot, increase oil)
Coriander leaves


Items to grind:
Fry the following items together in 1 tea spoon of oil. And then grind and keep it separately.
Cumin seeds - 1 tea spoon (சீரகம்)
Pepper corns - 1/2 tea spoon (மிளகு)
Fennel Seeds - 1 tea spoon (சோம்பு)
Coriander seeds - 1.5 tea spoon (கொத்தமல்லி விதை)
Dry red chillies - 8
Cardamom - 2 (ஏலக்காய்)
Cinnamon - 2 sticks(பட்டை)
Curry leaves - 8 (கறிவேப்பிலை)
Poppy seeds - 0.5 tea spoon (கச கசா)
Cloves - 2 (கிராம்பு)


Method:
In a big kadai heat the oil. (ஒரு வாய் அகன்ற வாணல் )
Add chopped onions and fry till golden brown.
Add ginger, garlic, green chillies, and fry.
Add tomatoes, and necessary salt. After this step don't add salt later. Fry for 5 minutes.
Add the chicken, stir, and let it cook for 5 minutes. No need to cover the kadai. Let the flame run in medium heat.
Add the ground masala earlier and mix well.
Add about 1/2 cup of water, cover the lid and let it cook till the chicken is cooked.
Add the coconut milk and cook for 4 more minutes.
Garnish with coriander leaves (or as you wish).

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Plain paratha

Ingredients:
Wheat flour - 2 cups
Salt - as required for your taste
Water - Needed quantity to knead


Method:
Mix flour, salt and water.
Knead into a soft dough.
Take key lime size of dough.
Roll into about 5 inch wide disc. Sprinkle dry flour while rolling to prevent from sticking.
Fold the disc into half.
Again fold to quarter.
Sprinkle dry flour and roll over the four folded dough.
Roll till it reaches desired thickness.
In the heated pan, lay the rolled dough.
Sprinkle little oil on the surface. Keep the burner on medium flame.
When one side is done, flip and sprinkle oil.
Remove when both sides are done.

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Egg Salad

Ingredients:
Egg -4
Pepper - 1/4 Tsp(crushed )
Onion pieces - 1 tsp
Tomato pieces - 1 tsp
Coriander leaves
Salt

Method:
Immerse the eggs in water.
Let the water gets boiled.
Boil the eggs.
Keep for 5 minutes.
Switch off the gas burner.
Cover and keep aside for 10 minutes.
Drop the eggs in cold water till the eggs get cold.
Remove the shells.
Cut the eggs into half.
Season with salt, pepper, onion, coriander leaves and tomato.

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Onion pakoda

Ingredients:
Gram flour - 2 cups (கடலை மாவு)
Rice flour - 1 cup
Corn flour - 1/4 cup (optional)
Red onion - 1 (thinly sliced)
Ginger - 2 inch (julienned)
Green chilli -1 (discard the seeds & chop)
Red chilli powder - 1 teaspoon
Curry leaves - 10 (chopped)
Coriander leaves - chopped
Salt
Warm oil - 1 tablespoon
Oil for deep frying.
Baking soda -1/4 tsp

Method:
Mix gram flour, rice flour, corn flour (optional) , red chilli powder, salt, and baking powder in a bowl.
Add warm oil to the mixture and mix.
Add onion, ginger, curry leaves, coriander leaves, green chillies and mix.
Sprinkle little water and mix.
Do not make the mix more wet. It should barely stick together. (மாவு ரொம்ப ஒட்டிக் கொண்டு இருக்காமல், உதிரி உதிரியாக இருக்க வேண்டும்)
Heat oil in a kadai for deep frying.
Take one handful of mix and keep pinching and drop about 1 inch of mix in the oil. (ஒரு கை நிறைய மாவு எடுத்துக்கொண்டு, அதிலிருந்து தேவையான அளவுக்கு கிள்ளி எடுத்து எண்ணையில் போட வேண்டும்.)
Remove when fried.

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Pudina chutney

Ingredients:

Pudina (mint leaves) - 1 bunch
Grated Coconut - 1/2 cup (துருவிய தேங்காய்)
Urad dal -1 tea spoon (வெள்ளை உளுத்தம்பருப்பு)
Green chillies (big) - 2
Tamarind - small piece
Salt
Oil
Mustard seeds (கடுகு)
Cumin seeds (சீரகம்)
Curry leaves


Method:
Heat oil in a small kadai.
Add urad dal and fry.
Add the tamarind piece and saute it for one minute.
Remove the dal and tamarind .
Again add little oil and saute the pudina leaves till the leaves shrink.
Grind the grated coconut, green chillies, fried urad dal, tamarind piece, pudina leaves and salt.
Season the chutney with mustard seeds,cumin seeds and curry leaves.

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Idli using Uncle Ben's rice

Ingredients:
Raw rice - 2 cups (Sona masoori from any Indian grocery store)
Uncle Ben's Parboiled rice - 2 cups
Urad dal - 1 cup (உளுந்து)
Cooked rice - one handful
Salt
Fenugreek seeds - 1/4 teaspoon (வெந்தயம்)

Method:
Soak raw rice and parboiled rice for 8 hrs.
Soak urad dal and fenugreek seeds for 4 hrs.
First grind the cooked rice and add the urad dal to it and grind.
Urad dal should be soft and fluffy.
Then grind raw rice and parboiled rice coarsely like rava.
Mix all the batter and ferment for 10 hrs .
After fermentation add salt to the batter and mix.
Grease the idli plates with little oil and pour the idli batter. Cover it.
Steam for 10 minutes.
After 4 to 6 minutes remove idlis from the plate.

p.s. I tried other local brands of parboiled rice. Uncle Ben's rice gave good results. It is available in local grocers (publix, meijers, heb, wal-mart,... that's all I know)

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Banana flower curry

வாழைப்பூ துவட்டல்

Ingredients:
Banana flower (vaazhai poo)- 1
Buttermilk - 2 cups
Whole red chillies - 2
Mustard seeds - 1/4 tea spoon
Cumin seeds - 1/4 tea spoon
Bengal gram - 1/4 tea spoon
Raw rice - 1 tea spoon
Grated coconut - 2 tea spoon
Turmeric powder - 1/4 tea spoon
Salt
Oil

Method:
Remove unwanted stuff from banana flower. To do this take the florets under the outer cover. From each floret discard the longest and thick stem. Also discard the bottom portion of the floret. The remaining stuff should be used for cooking.
Cut the selected portion of florets into pieces. Immediatelyafter cutting immerse in buttermilk.
Heat oil in a kadai.
Add bengal gram and fry.
Add raw rice and fry.
Add mustard seeds, cumin seeds, and whole red chillies in the kadai.
Drain the butter milk and add the cut florets into kadai.
Add water(if required), salt, turmeric powder and let it cook.
Add grated coconut just before removing from stove.


p.s. This is nutritious food. Use gloves while working with the flower. Otherwise it will leave stains on the fingers.

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Pumpkin puli kootu

பூசணிக்காய் புளி கூட்டு

Ingredients:

White pumpkin cubes - 20 pieces

Tamarind pulp - 1 table spoon

Tuvar dal - 2 table spoon

Peanuts - 1/4 cup

Turmeric powder - 1/4 tsp

Asafoetida - 1/4 tsp

Curry leaves - 6 to 8

Mustard seeds - 1/4 tsp

Salt

Oil

To Grind:

Channa dal - 3 tea spoons

Whole red chilli - 4 or ( according to mild or hot taste)

Urad dhal - 2 tsp

Cumin seeds - 1 tsp

Coriander seeds - 2 tsp

Coconut grated - 2 tsp

Method:

Soak the peanuts overnight or for 4 hours. Boil them and keep aside.

Pressure cook the tuvar dal .

Boil the pumpkin pieces with little water and turmeric powder.

In a small kadai add 1 tsp oil and add channa dal, urad dhal. When the dals are half fried add the whole red chilli , coriander seeds and fry. Switch off the burner. Then add the cumin seeds and grated coconut and saute it in the reamining heat. Grind this in spice grinder.

Heat oil in a kadai and add mustard seeds.

When mustard starts to splutter add the tamarind pulp and bring to boil ( no raw smell )

Now add the boiled pumpkin, boiled tuvar dal, ground spices, boiled peanuts and little more salt.

Mix well.

Finally add the asafoetida and curry leaves.

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Banana Fritters (Banana Bajji)

Ingredients:
Bananas - 2
Maida - 1 cup
Rice Flour - 1/4 Cup
Sugar - 2 tea spoons
Baking soda - 2 pinch
Turmeric powder - 2 pinch
Salt - 2 pinch
Oil to deep fry

Method:
Cut the banana into two.
Slice the bananas lengthwise. (May be about 3 slices). Then peel the skin.
Mix maida, rice flour, sugar, baking soda, turmeric powder, salt in to batter without lumps.
Batter should be thick.
Heat the oil in a pan.
Dip the sliced banana in the batter(batter should be coated well) and drop it slowly in the oil.
Deep fry and remove.

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Palak paneer

Ingredients:
Spinach ( or) Palak - 1 bunch
Paneer cubes - 10 pieces
Onion - 1 ( cut into fine pieces)
Ginger - small piece(shredded)
Garlic -2 cloves ( cut into pieces)
Tomatoes - 2 (puree)
Garam Masala - 1/4 tsp

Milk - 1/4 cup

Red chilli powder - 1/2 tsp
Oil
Salt


Method:
Boil the spinach with little salt.
Grind the boiled spinach coarsely.
Heat the oil in a kadai, add the onions and fry.
Add ginger, garlic pieces and stir for 2 mts.
Add the tomato puree and stir.
Add red chilli powder, spinach, garam masala and little more salt.
Mix and add milk and let it cook in low flame , till the gravy becomes thick.
Meanwhile, in a small kadai add deep fry the paneer cubes till it turns into light golden brown.
Add this fried paneer to the palak gravy.
Remove from heat.

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Healthy Fruit Salad

Ingredients:
Apple
Mango
Orange
Kiwi fruit

Method:
The picture below will give the idea.


p.s. To reduce oxidation in apple, dip in diluted lime juice (1 part of lime juice with 3 parts of water) and then mix with fruits.
Sent off to the 15-Minute event.

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Paayaa

Ingredients:

Goat legs  - 8 pieces
Coconut milk - 1/2 cup
Ginger - 1 inch ( grated)
Garlic - 5 cloves ( grated)
Tomatoes - 2 (medium-diced)
Onion - 1 (diced)
Green chilli - 4 (slit)
Red chilli powder - 1 1/2 tsp
Pepper powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Cardamom - 2
Cinnamon - 2
Cloves - 2
Mint, coriander leaves - chopped
Salt to taste
Oil


Method:

Pressure cook goat legs with turmeric and salt.
Heat the oil in a kadai.
To the oil add the cardamom, cinnamon, cloves and fry.
Add onion and fry till onion changes colour.
Then add grated ginger, garlic, green chillies and stir.
After 2 minutes add tomatoes and stir till becomes paste.
Add the cooked goat legs and stir
Add the chilli powder, pepper powder, coriander powder, salt and stir.
After 5 minutes add the coconut milk and let it cook for another 5 minutes in low flame.
Remove from burner.
Garnish with mint and coriander leaves.





p.s. In Tamil, this dish is called aattukkaal paayaa.

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Soft Thick Flat Bread (Aappam)

Ingredients:

Raw Rice - 2 cup (pacharisi)
Par Boiled rice- 2 cup (puzhungal arisi other than ponni)
Ulundhu or Urad dhal - 1/4 cup
Sabudana or sago or javvarisi - 2 table spoons
Baking soda - 2 pinch
Methi seeds - 1/4 tsp
Coconut water - From one coconut


Method:
Part 1: Getting the batter ready

Soak the rice in a bowl for 6 hours.
Soak ulundu, sabudana, methi seeds in another bowl for 6 hours.
Grind them in a wet grinder by adding coconut water.
Add more water while grinding.
Make sure the batter forms into dosa batter consistency.
Transfer the batter into a bigger vessel and leave it overnight to ferment.
After fermentation add baking soda, and salt.


Part 2: Making the aappam
In the non-stick aappam pan, pour one laddle of batter.
Tilt the pan and rotate till the batter reaches close to the top edge of pan. (Do it quickly)
Cover the pan with lid and let it cook in low flame.
Remove after a few minutes. (after the first aappam you will get an idea about timing and heat)


p.s. Veg side dish is Thengaai paal or potato stew. Non-veg side dish is paayaa.

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Coconut chutney

Ingredients:
Coconut - quarter portion of a whole coconut
Fried chutney dal (pottu kadalai) - 4 tsp
Green chilli - 1 (big)
Salt


For tempering:
Oil
Mustard seeds
Cumin seeds
Urad dal
Curry leaves


Method:
Cut the coconut in to pieces.
In the blender add coconut, pottu kadalai, green chilli, salt, little water and grind them.
Heat oil in a small kadai. Wait till the oil gets heated.
Then add mustard seeds, cumin seeds, urad dal.
When the mustard seeds crackle add the curry leaves and pour this on the chutney and mix.

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Rava Idly

Ingredients:
Rava or sooji -1 cup
Curd - 1/2 cup (whipped)
Green chilli -1 (big-discard the seed and chop)
Ginger - 1 inch (grated)
Curry leaves - 5 (chopped)
Coriander leaves - chopped
Asafoetida - 2 pinch
Salt to taste
Channa dal - 2 tsp
Cashewnut - 5 (break into pieces)
Water - 1/2 to 1 cup or as required
Oil



Method:
Heat the oil in a kadai.
After oil is heated, add channa dal, cashew nut and roast.
Add mustard seeds, and asafoetida.
When mustard seeds starts to crackle add the rava and fry it for 2 minutes in low flame.
After 2 mtinutes take off from heat and transfer to a bowl.
Let it cool.
Then add the curd, green chilli pieces, grated ginger, salt, chopped curry leaves, chopped coriander leaves and mix it well.
Now add water in small quantities to get idly batter consistency.
Keep it aside for 30 minutes. (If batter became thick, sprinkle water and mix).
Grease the idli plates.
Pour the idli batter in the plates.
Steam the rava idlis for 10 minutes.
Turn off the heat.
After 4 to 6 minutes remove the idlis.
Serve with any chutney.


1) Rava idlis



2) With coconut chutney

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